DIRECTIONS

Prepare the shells:

Mix flour, salt, baking powder and sugar. Cut in butter. Mix water and vinegar. With a fork, work water into dry ingredients a tablespoon at a time until it all comes together. Turn out onto a lightly floured board and gently kneed.

Divide into 6 small balls, wrap in plastic and refrigerate for 30 minutes.

Remove from plastic and roll out into 6 – 8” circles. Transfer to 6 tartlet pans (the one’s with removable bottoms work best for plating), lightly pressing into sides and trimming excess with shears. (Note: leave a bit of a ridge that extends above the rim as this will give them a nice rustic look.)